Some vegetables can be sun dried and preserved. These vegetables when sun dried are called vatral and used in a curry and it can be eaten with rice.
Dried vegetables - 100 gms
Gingelly oil - 1 Tblsp
Tamarind extract - 1/4 cup
Sambar powder - 2 tsps
Salt - as required
Jaggery - little.
Mustard seeds - 1/4 tsp
Asafoetida powder - little
Fenugreek - 1/2 tsp
Broken Red Chillies - 2
Thuar dhal - 1½ tsps.
Heat oil, add seasonings and then fry dried
vegetables till it becomes dark. Add sambhar
powder to the oil.
Pour tamarind extract, salt and boil.
Mix little rice flour in water and add to boiling gravy. Allow the gravy to boil till it becomes thick.
Add a little jaggery at the end for taste. Garnish with curry leaves.
Fresh vegetables like brinjal, beans, broad
beans colocasia can be used to prepare this curry.
Peeled garlic 2 pods can be used to make this curry too. Garlic, small onions too can be used to make this kuzhambu.
If the sambar powder is not available, add red chilli powder (1 tsp) and coriander powder (2 tsps) to the oil.
Add roasted fenugreek powder (1/2 tsp.) just before removing from fire.